My mother-in-law is very partial to gooseberry jam, so I made a couple of pots, using gooseberries I had in the freezer. We don’t eat a lot of jam now but when I do make it, I always refer to Margueritte Patten’s little book, “Dear Diary” written for ‘Woman’s Own’ (anyone remember that?) I picked it up in a second hand book shop about 25 years ago and it is rather the worse for wear.
The recipes are laid out month by month. I have made some other recipes from the book but it is the jam and chutney recipes which I return to again and again. They are very simple and work every time.
Makes 750g – 1kg (just over 2lb) jam
450g (1lb) gooseberries
4tbsp water with ripe fruit or 300ml (1/2 pint) water with under-ripe fruit
450g (1lb) sugar with ripe fruit or 550g (1 1/4lb) sugar with under-ripe fruit
Wash, then top and tail the gooseberries and simmer with the water until tender. Add the sugar, stir until dissolved; then boil rapidly until setting point is reached.
I’m entering this jam for October Tea Time Treats the challenge created by Karen at Lavender and Lovage and Kate at What Kate Baked. Please note: my jam is for home consumption, which is why I am able to re-use my jam jars and lids.